This batter can be refrigerated overnight; bake popovers as directed in the morning.

Cardamom gives these tender scones a hint of fall.

These moist little cakes get their oversized flavor from almond extract, almond paste and a garnish of toasted almonds. The vibrant and fruity raspberry sauce that accompanies them incorporates almond liqueur, making the sauce the ideal complement. A regular muffin pan is just the right size for these cakes; make sure to fill the empty cups with water so the cakes bake evenly and the pan doesn’t warp or scorch.

Cream cheese is the secret to this lovely cake’s moist, creamy texture.

Although pears are not used in a traditional tarte Tatin, they lend themselves well to the rich, caramelized flavors of this version. The puff pastry rises to a golden dome during baking. When inverted onto a plate, the crust loses some of its puff but becomes a tender base for the golden-colored pears.

A cookie crust holds fanned red plums baked on a tasty almond filling. The tart is topped with a buttery streusel that is made from the same cookie-crumb mixture used in the crust.

A rich almond torte and old-fashioned jelly-filled doughnuts were the inspirations for this luscious dessert that simply needs the accompaniment of soft whipped cream to complete it.

Candace McMenamin, Lexington, SC [Bake-Off® 42]

This dark chocolate cake is capped with a mound of snowy white chocolate frosting and layered with a triple-cherry filling made from dried cherries, cherry liqueur and chunky cherry preserves. It’s finished with a garnish of chocolate-covered cherries.

Almonds and almond extract are natural partners with stone fruits such as peaches because of similar flavor elements. These large shortcakes have crushed amaretti cookies--Italian macaroons sold in pretty red tins by Lazzaroni--added for texture. The aroma of both the dough and the finished biscuit is heavenly.